Chocolate Ice Cream Pancakes

Servings: 4 servings, 3 pancakes each

Prep Time: 5

Cook Time: 10

Total Time: 15

Made with melted chocolate ice cream, these pancakes are the ultimate dessert-inspired breakfast.

5 from 1 vote

Measure the ice cream into a bowl. You can let it melt at room temperature for 20 to 30 minutes, or microwave it in 20-second intervals, stirring occasionally, until it's mostly melted (you don't want hot liquid). I like to use the defrost button, which reduces the microwave power in half.
Add the self-rising flour and cocoa powder to a large bowl, and mix it well. Pour the melted ice cream and vanilla extract into the bowl. Stir until it's mostly smooth. The batter is a little lumpy.

Heat a non-stick pan or griddle over medium heat. Once hot, grease it, and immediately pour ¼ cup of batter per pancake. Cook the first side for about 2 minutes, flip the pancakes over, and cook the second side for a little less time. If your pancakes are browning too fast and you're flipping them over before bubbles have formed throughout, reduce the heat and rinse the pan between batches.

Serve these hot, topped with butter and syrup, chocolate syrup and whipped cream, or go to town and add a scoop of ice cream on top.
Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days.

Using pancake mix: Measure 1 ¼ cups of pancake mix. Since it already has baking powder, it can be used.
Using all-purpose flour: Combine 1 ¼ cups of flour with 2 ½ teaspoons of baking powder in the bowl.
Using vegan ice cream: I tested this using a vegan ice cream, and while the pancakes turned out, they were a bit denser. This is because traditional ice cream is made with eggs and milk, two ingredients found in traditional pancake batter.
Making these non-chocolate: omit the cocoa powder, reduce the ice cream amount to 1 ¼ cups (same as the flour).